Chocolate Chip Walnut Toffee Cookies
20m prep 45m cook 1h 5m ready
These cookies balance meaty walnuts and sweet toffee bits with bittersweet chocolate chips. They are golden brown around the edges and soft in the center.
Ingredients
- 946 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 355 ml unsalted butter at room temperature
- 473 ml dark brown sugar packed
- 237 ml granulated sugar
- 2 large eggs at room temperature
- 1 large egg white at room temperature
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 340 g chopped walnuts
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.2 mg
- Iron: 1 mg
- Magnesium: 18.7 mg
- Phosphorus: 58.3 mg
- Potassium: 65.4 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 946 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 237 ml granulated sugar
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 340 g chopped walnuts
Prepare
- 355 ml unsalted butter, at room temperature
- 473 ml dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
-
Step 2.
In a large bowl, sift together 4 cups all-purpose flour, 2 teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.
-
Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1½ cups (3 sticks) unsalted butter (room temperature), 2 cups packed dark brown sugar, and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
-
Step 4.
Add 2 large eggs and 1 large egg white (all at room temperature) one at a time, scraping down the bowl after each addition. Add 1 tablespoon vanilla extract and mix until combined.
-
Step 5.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Do not overmix.
-
Step 6.
Transfer the dough to a large bowl. Using your hands, mix in 1 (20-ounce) bag bittersweet chocolate chips, 1 (10-ounce) bag Skor toffee bits (or 8-ounce bag Heath Bits), and 12 ounces chopped walnuts until evenly distributed.
-
Step 7.
Working in batches (you will need to bake three batches), use a 3-ounce scoop to portion the dough and drop onto the prepared baking sheets, spacing 6 cookies per sheet. Gently press each cookie down to flatten slightly.
-
Step 8.
Bake until the cookies are golden brown around the edges, 14 to 16 minutes, rotating the sheets halfway through baking. Using a spatula, transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.